Begin by melting ½ cup of unsalted butter in a saucepan over medium heat. Whisk constantly for about 5-7 minutes until the butter turns golden brown and emits a nutty aroma. Remove from heat and allow to cool.

While the butter cools, prepare the canned pumpkin by squeezing out any excess moisture using paper towels.

In a medium bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of your favorite spice blend.

In a large mixing bowl, combine the cooled brown butter, 1 cup of brown sugar, and ¼ cup of pure maple syrup. Mix until smooth, then beat in 1 egg yolk, the pumpkin, and 1 teaspoon of vanilla extract until well incorporated.

Gently fold the dry ingredients into the wet mixture using a rubber spatula. If desired, add in ½ cup of chocolate chips or chopped nuts at this stage.

Cover the bowl with plastic wrap and refrigerate the dough for at least 8 hours, or overnight.

Once the dough is chilled, preheat your oven to 350°F (177°C). Allow the dough to sit at room temperature for about 30 minutes, then scoop tablespoons of dough, roll into balls, and coat each ball in granulated sugar mixed with a hint of spice.

Place the dough balls on a lined baking sheet, spacing them 2-3 inches apart. Bake for 12-14 minutes, watching for the edges to become golden.

Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.